Name: Hasselback Potatoes
Prep time: 10 min
Cook time: PT-490560H9M12S
Total time: PT-490560H9M12S
Cuisine: Swedish
Ingredients: 4 medium to large russet or Yukon Gold potatoes; 3 tablespoons olive oil or melted butter; 2 cloves garlic, minced (optional); Salt and black pepper, to taste; 1 tablespoon fresh thyme or rosemary (optional); 1/4 cup grated Parmesan cheese (optional, for topping)

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Hasselback potatoes are a stunning side dish that’s as delicious as it is eye-catching. Thin slices are cut partway through the potato, fanned out, and roasted to crispy perfection with buttery seasoning in every crevice. The outside becomes golden and crisp, while the inside stays soft and tender—it’s a perfect blend of textures I can’t resist.

Why I Love This Recipe

I love how Hasselback potatoes look fancy without being difficult to make. The unique slicing technique turns a basic potato into something truly impressive. Each bite is a mix of buttery, crispy edges and soft, fluffy potato inside. I also enjoy how customizable they are—I can keep them simple with garlic butter and herbs or load them up with cheese, bacon, and sour cream for a heartier dish. They’re always a crowd-pleaser, whether I serve them as a side or centerpiece. Hasselback Potatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Medium to large russet or Yukon Gold potatoes
Olive oil or melted butter
Garlic, minced (optional)
Salt and black pepper
Fresh herbs like thyme or rosemary (optional)
Grated Parmesan cheese (optional for topping)

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
I wash and dry the potatoes thoroughly, leaving the skin on.
To create the signature slices, I place each potato between two wooden spoons or chopsticks and slice thinly across the potato. The spoons stop the knife from cutting all the way through.
I gently fan out the slices to open them slightly.
I brush the potatoes generously with olive oil or melted butter, making sure to get in between the slices.
I season with salt, pepper, and minced garlic if using.
I bake the potatoes for 45–60 minutes, basting with more butter or oil halfway through, until they’re golden and crispy on the outside and tender inside.
For extra flavor, I sometimes sprinkle Parmesan cheese or fresh herbs during the last 10 minutes of baking.

Servings and Timing

This recipe serves 4 people as a side dish.
Prep Time: 10 minutes
Cook Time: 45–60 minutes
Total Time: 55–70 minutes

Variations

When I want a richer version, I top the potatoes with shredded cheese, cooked bacon bits, and a dollop of sour cream—basically turning them into Hasselback loaded potatoes. For a herby twist, I use garlic butter and sprinkle fresh thyme or rosemary between the slices. I’ve also made a sweet version using sweet potatoes, brushing them with maple butter and cinnamon before roasting.

Storage/Reheating

Leftover Hasselback potatoes store well in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 350°F (175°C) oven for 10–15 minutes to bring back the crispiness. Microwaving works too, but they won’t be as crisp. I avoid freezing them, as the texture can turn mushy after thawing. Hasselback Potatoes

FAQs

Why are they called Hasselback potatoes?

They’re named after the Hasselbacken restaurant in Stockholm, Sweden, where this slicing technique was first popularized. It’s now a beloved way to roast potatoes with extra texture and flavor.

What type of potato works best?

I usually use russet or Yukon Gold potatoes. Russets get extra crispy, while Yukon Golds stay creamy inside with a rich flavor.

How do I prevent cutting all the way through the potato?

I place the potato between two wooden spoons or chopsticks. They stop my knife from slicing all the way down, making it easy to get even cuts without splitting the potato.

Can I make Hasselback potatoes ahead of time?

I can prep the potatoes ahead by slicing and brushing them with butter, then storing them in the fridge. I just pop them in the oven when I’m ready to cook. I don’t recommend baking them completely ahead of time if I want the best crispiness.

How can I make them extra crispy?

I make sure to use high heat (425°F or more), baste the potatoes with butter or oil throughout baking, and use a baking rack or parchment paper for better air circulation. Thin, even slices also help the edges crisp up beautifully.

Conclusion

Hasselback potatoes are one of my favorite ways to dress up a simple spud. They look elegant, taste amazing, and are easy to customize for any meal or occasion. Whether I keep them classic or pile on toppings, they’re always a show-stopping side that disappears fast at the table.